Wednesday, September 14, 2016

Peach Sorbet #recipe from author @DarylWoodGerber

From Daryl aka Avery:

I'm having so much fun writing something new — shh, it's a secret — that I didn't want to get out of my chair for hours. But then I had a craving for something sweet, so I went to the kitchen and hunted. I saw peaches on my counter and thought, yes!

But, sadly, peaches are at the end of the season — sigh— the few on the counter were looking tired and, when tasted, weren't as "sweet" and firm as a peach can be. Pooh!

But that didn't mean I wouldn't enjoy them.

Rather than toss them out — I hate to toss out food — and rather than force myself to eat them in their current state — what fun is that; no sense being a martyr — I searched for a peach sorbet recipe online and found one. I'm sure there are plenty of them, but this one caught my eye.

Now, I needed to tweak it just a bit because the peaches weren't "perfect," and I'm sure their recipe used perfect peaches, but this turned out great with a little tweaking, and it was so, so easy!

Plus I had a few bites of the sorbet before I stored it in the freezer, which satisfied my sweet tooth. Yay!

By the way, I'm pretty sure you could use frozen peaches for this recipe. Enjoy!

I found this on TASTE OF HOME:

peach sorbet

1/2 cup water
3 tablespoons sugar (*I think add more if peaches aren’t sweet)
2 tablespoons lemon juice (*I used orange juice)
4 medium ripe peaches, peeled and sliced (about 2 cups sliced)

In a saucepan, combine the water, sugar and, in my case, orange juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.

Add the peaches; cover and process until smooth.

Pour mixture into ice cream counter-top container. (Taste of Home didn’t expressly say this, but I did and it really worked.) Churn for 15-20 minutes.

Transfer sorbet to a freezer container. Cover and freeze for at least 4 hours, until firm.

Yield: 4 servings.

Note: I really liked the way the orange juice gave the sorbet a different tang, almost like tangerine.

Second note:  an easy way to peel peaches is to dip them in really hot water for about 20 seconds and the peels slide off with a paring knife.

Third note: You'll notice that the sorbet isn't exactly a peach color. I think that's because there was so much red pulp in the interior of the peaches.  

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. What a great idea! I have some peaches that are perfect for that right now.

  2. Yum! The promised peach sorbet recipe!
    Many thanks

  3. We didn't see as many peaches this year. I really missed them!

  4. Just finished Girl on the Run. Hard to put down! Will there be more stories with Chessa and Marcus?
    Pat D

    1. Pat, how sweet of you to tell me! I'm thrilled you enjoyed it. I'm thinking about a new storyline. If I write it, it will probably be about 2 years. I'm pitching another finished suspense manuscript right now and polishing a third. Cheese will have to return after those 2. Timing... I wrote it as a standalone but you are not the first to ask for a sequel. :) ~ Daryl

  5. This looks so good and adding the orange juice sounds like a good swap. I may have to get some peaches before they are gone.
    lkish77123 at gmail dot com